I was drawn to the recipe by the thought of home made, garden fresh berries and crust. But there aren't any folks who eat my baking or cooking who have to be concerned about 'gluten free,' so if I just find link to a good regular pie crust dough, I assume that comes out well, too? The concern I have, as a true recipe follower and not skilled in food science, is that some things are added to a mixture to compensate for using gluten free products, and if regular flour is used, those may not be needed. Is there a link you can point me to for a good pie crust, or should I just use the one that I always do for apple, pumpkin and cherry pies? Thanks for keeping the tantalizing stuff coming, and the excellent photos and how-to-do tips are what makes your stuff special.

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